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In the present paper, a white lupin flour (Lupinus albus L.) and a protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.), in increasing proportions (3, 7, 10 and 15%), were partially replaced for durum wheat re-milled semolina for breadmaking. The effects on the physico-chemical properties of the flour blends as well as on the technological and sensory quality of the bread were evaluated. The addition of these ingredients increased the water absorption capacity and the leavening rate compared to semolina. In the farinograph, the addition of lupin flour and lupin protein concentrate increased the dough development time, with a negative effect on dough stability. The alveograph strength decreased (225, 108 and 76 × 10-4 J for doughs with semolina, 15% protein concentrate and 15% lupin flour, respectively), while the P/L ratio increased. Compared to the control, the supplemented doughs showed a low amylase activity, with falling number values ranging from 439 s to 566 s. These additional components produced a reduction in the specific volume of the loaves (2.85, 2.39 and 1.93 cm³/g for the semolina bread, 15% protein concentrate and 15% lupin flour, respectively), and an increase in their hardness (up to 21.34 N in the bread with the 15% protein concentrate). The porosity of the breads decreased with the addition of the two lupin flours (range between 5 and 8). Sensory-wise, these ingredients did not impart any off-flavours or off-odours to the bread, which means that they can be employed in bread-making without a deflavouring process. Therefore, the use of lupin flours in breadmaking, with a concentration of up to 15%, represents a valid possibility for fortifying durum wheat bread. [ABSTRACT FROM AUTHOR]